Preparation
BBeat the egg whites until very stiff, then gradually add the sugar while continuing to beat until the mixture is firm and glossy.
Using a piping bag with a star-shaped nozzle, pipe shells about 6 cm long onto a baking tray lined with parchment paper.
Bake at a very low temperature, 80 to 100°C, with the oven door slightly open, for 6 to 7 hours.
Check for doneness; extend baking time if necessary.
Tips !
- 5 egg whites are enough for a large baking tray (35 to 40 cm).
Recipe from the book: "Cuisine & Traditions au Pays de Fribourg", Editions la Sarine.
For approx. 15 pieces
Preparation : 10 to 15 min
Cooking : 360 to 400 min
Ingredients and products
- Egg whites
- 40 g sugar per egg white
